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Spicy Tuna And Creamy Crab Sushi Bake Recipe | Savory & Delicious

I made this spicy tuna and creamy crab sushi bake recipe on a weeknight when I was craving sushi but didn’t want the hassle of rolling it. After the first scoop, I knew it was a keeper. The layers are creamy, spicy, and comforting, with all the flavors I love in sushi. I especially enjoy how customizable it is, depending on who I’m cooking for.

This recipe has now become one of my favorite share-able meals for family dinners and casual get-togethers. You can also enjoy similar Baked Spinach Mushroom Quesadillas Recipe for a delicious vegetarian option alongside.

Ingredients

Below are the ingredients you’ll need, along with tips on why they work best in this sushi bake.

Sushi Rice Base

2 cups of cooked sushi rice – short-grain rice is essential because it becomes sticky and holds the layers together well.
2 tablespoons of sushi seasoning – adds the classic sweet and tangy sushi flavor. You can also mix rice vinegar, sugar, and salt if needed.

Creamy Crab Layer

½ pound imitation crab, finely shredded – it mimics the texture used in sushi rolls and blends smoothly with creamy ingredients.
¼ cup Japanese mayonnaise – richer and slightly sweeter than regular mayo, which enhances the sushi flavor.
1 tablespoon ponzu sauce – adds brightness and umami without overpowering the crab.
2 tablespoons cream cheese, softened – helps create a smooth, luscious layer.
2 tablespoons masago (optional) – adds subtle crunch and a traditional sushi touch.

Spicy Tuna Layer

2 cans tuna in oil, drained – tuna in oil stays moist and flavorful when baked.
3 tablespoons Japanese mayonnaise – balances the spice and keeps the tuna creamy.
1 tablespoon Korean chili paste – gives a deep, savory heat rather than sharp spiciness.
1 tablespoon cream cheese – mellows the spice and smooths the texture.
1 teaspoon black pepper – enhances flavor without overpowering the seafood.

Toppings and Serving

Furikake seasoning – adds seaweed, sesame, and umami flavor on top.
Extra Japanese mayonnaise – perfect for drizzling before baking.
Roasted seaweed sheets – used to scoop and wrap the sushi bake. You might also like to try Spinach Artichoke Swirls Recipe as a fun, cheesy side dish.

Note: Several servings – based on the ingredient quantities, this recipe serves approximately 6–8 people.

Variations

This sushi bake is incredibly flexible and easy to adapt.

Dairy-free option: Use dairy-free cream cheese and mayo alternatives.
Extra spicy version: Add sriracha or chili oil to the tuna mixture.
Seafood swap: Replace imitation crab with cooked shrimp or real crab meat.
Low-carb option: Serve over cauliflower rice or cucumber slices.
Flavor boosters: Add chopped green onions, sesame seeds, or diced avocado before serving.

Cooking Time

Here’s a quick breakdown of how long the recipe takes from start to finish.

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Equipment You Need

Baking dish: Used to layer and bake the sushi casserole evenly.
Rice cooker or saucepan: Ensures properly cooked sushi rice.
Mixing bowls: Separate bowls for crab and tuna mixtures.
Spatula: Helps spread each layer smoothly.
Oven or broiler: Used to heat and lightly brown the top.

How to Make Spicy Tuna and Creamy Crab Sushi Bake Recipe?

This recipe comes together easily when broken into simple steps.

Prepare the Sushi Rice

Cook the sushi rice until tender and fluffy. While it’s still warm, gently mix in the sushi seasoning so the rice absorbs the flavor evenly without becoming mushy.

Make the Creamy Crab Mixture

In a mixing bowl, combine shredded imitation crab, Japanese mayo, ponzu sauce, cream cheese, and masago. Stir until everything is well blended and smooth.

Make the Spicy Tuna Mixture

In another bowl, mix the drained tuna with Japanese mayo, Korean chili paste, cream cheese, and black pepper. Stir gently so the tuna stays chunky but well coated.

Assemble the Sushi Bake

Spread the seasoned rice evenly in the baking dish. Layer the creamy crab mixture on one side and the spicy tuna mixture on the other, or spread them evenly across the top.

Bake and Finish

Drizzle extra Japanese mayo and sprinkle furikake over the top. Broil for a few minutes until warmed through and lightly golden on top.

Additional Tips for Making This Recipe Better

After making this sushi bake several times, here’s what I’ve learned works best:

I always use fresh, warm rice because it holds seasoning better.
I mix the toppings gently so the seafood stays tender.
I let the bake rest for 5 minutes before serving for cleaner scoops.
I prefer Japanese mayo because it makes a noticeable flavor difference.

How to Serve Spicy Tuna and Creamy Crab Sushi Bake Recipe?

Serve this sushi bake warm with roasted seaweed sheets on the side. I like to scoop small portions onto the nori and add avocado or cucumber for freshness. You can also garnish with sesame seeds, chopped green onions, or a light drizzle of spicy mayo for a restaurant-style look. This dish works great as a main course or a party appetizer.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

Calories: Approximately 500–600 kcal
Protein: Around 30–35 grams
Carbohydrates: Roughly 50–60 grams
Fat: About 20–25 grams

Make Ahead and Storage

Storing

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavors remain delicious even after chilling.

Freezing

You can freeze the sushi bake, though the rice texture may soften slightly. Freeze in individual portions for best results.

Reheating

Reheat in the oven or microwave until warmed through. Adding a small drizzle of mayo before reheating helps keep it moist.

Why You’ll Love This Recipe?

There are so many reasons this sushi bake is worth making.

Simple and approachable: No sushi-rolling skills needed, just layering and baking.
Budget-friendly: Uses affordable ingredients without sacrificing flavor.
Highly customizable: Easy to adjust spice level and toppings.
Perfect for sharing: Ideal for family dinners or gatherings.
Comforting and flavorful: Creamy, spicy, and satisfying in every bite.

Ben Carraoli